Florida Department of Agriculture and Consumer Services Fresh From Florida has delicious recipes for the food connoisseur. I have distributed their recipe books at events and programming throughout the years. The delicious recipes feature agricultural products grown right here in Florida. It also contains information about handling and storing seafood, fruits, food safety tips and charts showing when various Florida items are in season. I can attest to the tasteful recipes as I have prepared several of them for family and friends. Here is a sample of recipes that are quick and easy to prepare and perfect for the foodie taste buds! No need to purchase recipe books when these recipes are available right on line.

Sunshine Snapper
2 pounds snapper fillets
1 tbsp butter
2 tbsp orange juice
2 tsp grated orange peel
1 tsp salt
1/8 tsp nutmeg
1/8 tsp pepper
Prep:Cut fish into 6 pieces; place in a single layer in a lightly oiled baking dish. Combine remaining ingredients; pour over fish. Bake in preheated 350 degree F oven for 20 to 25 minutes or until fish flakes easily with a fork. Serves 6.

Sweet Corn Chowder
2 strips raw bacon, diced small
1/2 cup onion, diced small
1/2 cup red pepper, diced small
2 cups sweet corn, cut from cob
3 tbsp flour
3 cups chicken or vegetable stock
1 cup russet potatoes, diced medium
1 cup heavy cream
1 tbsp fresh parsley, chopped
salt and pepper to taste.
Prep: Render bacon over medium-high heat in a large saucepan until crisp; add onions, peppers and sweet corn and stir for approximately 2 minutes. Add flour and stir for 1 minute; add stock and stir until smooth. Bring to a boil. Add potatoes and simmer for 15 to 20 minutes to desired consistency. Add cream and simmer 2 more minutes. Season with fresh parsley, salt and pepper. Yield: Approximately 1 quart.

Chilled Green Bean and Red Potato Salad
1 pound green beans, snipped
2 pounds red potatoes, halved
1 cup red bell pepper diced
1/2 cup red onion, minced
2 teaspoons garlic, minced
3 tbsp dill
1 tsp sugar
1 tbsp Dijon mustard
4 tbsp. Balsamic vinegar
1/2 cup salad oil
salt and pepper to taste
Prep: Cook green beans in boiling, salted water until tender-crisp, approximately 5 minutes. Drain and cool with cold water. Cook potatoes until fork tender. Cool and place in bowl with beans and peppers. Whisk together remaining ingredients and pour over vegetables. Toss gently and refrigerate for 1 hour. Yield: Serves 8-10

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